Preheat your oven to 350°F (175°C) and grease an 8x4-inch loaf pan with olive oil or butter.

In a large mixing bowl, crack the eggs and whisk until frothy. Add the milk, olive oil, and yogurt, blending until smooth.

In a separate bowl, sift together the all-purpose flour, baking powder, salt, and garlic powder.

Gently fold the dry ingredients into the wet mixture until no dry flour is visible; a few lumps are fine.

Fold in mozzarella cheese, sun-dried tomatoes, and fresh basil leaves.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 40-45 minutes until the top is golden brown and springs back when pressed.

Remove from the oven and cool for about 10 minutes before transferring to a wire rack.